Back in the kitchen! At this rate I may even get to the
stack of mail that piled up while I was on vacation...
Made in an iron skillet on the stove top and then oven--Braized
boneless Pork Ribs (Country Cut) with Carrots, Mushrooms, Onions, Celery and
Cappatavi Pasta. I brown the pork in a little olive oil and slow roast it and
the veggies in their natural broth and a little vermouth. The only seasoning is
salt, black pepper, and a little cinnamon. Add the pasta last and let sit for
about 20 minutes before serving. The covered iron skillet keeps things nice and
hot and soaking up all the flavors.
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